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    158 Recipes

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    This is a recipe I came up with when I had an excess of potatoes. These are sooooooo much cheaper than buying premade mixes. It takes a bit of effort, but it's worth it! Something I also like is the fact that it doesn't have the sulfites that some products include. I don't bother peeling the potatoes before I make these, but then again I don't normally ever peel potatoes...I cook them with the skins on. You could do either. I used a corkscrew slicer (looks like a screw with a piece of metal attached) because that's what I had. It created a hole in the middle, which I wasn't sure I liked, but it probably helped the potatoes dry faster in the long run. If you use the corkscrew slicer, the potatoes will come out looking kind of like a big slinky. Set the potato on it's end and cut through all the slices...it will separate them into individual slices. If desired, you could use a mandoline, but I think I like the corkscrew slicer better due to decreased drying time. Drying time not included in recipe, as it will vary from model to model.

    Recipe #172267

    This is a Sure-Jell recipe, posted by request.

    Recipe #170769

    While it's not difficult to use dried beans from their natural state, I find that I don't tend to remember that I need to soak/pre-cook the beans until it's too late to use them for dinner. The convenience of being able to reach in the pantry and open up a jar of beans that I've home-canned (without added preservatives) is worth the extra time and work. If desired, you can also make these beans salt-free; you can also add onions or jalapenos to the jar if desired, amounts will vary according to taste. Yield is only for one jar; your actual yield will depend on how many jars you can. Time is approximate and does not include soaking time for beans. This recipe comes from the Ball Blue Book.

    Recipe #170615

    This is best made with UnknownChef86's Green Tomato or Zucchini Relish (see recipe #170443), but could be made with a different relish if you MUST. ;) Once when I was a kid, and she was making fish and chips, my mom realized she had ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! The tartar sauce can be run through the food-processor for a smoother texture. The yield is an estimate. Refrigerate leftovers. If there are any. :D

    Recipe #170444

    This mighty relish is one that I grew up with. This was originally a green tomato relish recipe, but one year my mom found herself with a lack of green tomatoes and an excess of monster zucchini. So she adapted. Different than most relishes in that it contains cabbage, I haven't yet found one that will match the flavor and texture. It's wonderful for hamburgers and hot dogs. And it makes killer tartar sauce for fish and chips (see recipe #170444). Once when I was a kid, and she was making fish and chips, my mom ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! PS: This recipe works best with those huge zucchini that you can occasionally find in your garden...and that other people are usually desperate to get rid of! While my mom used to peel the zucchini before making this, I find I prefer it unpeeled, as it adds to the color. Sorry I can't tell you the quantity...we never counted. Prep time is approximate, and does not include the drain-time. Note (11/03/2006): I accidentally omitted the onions when I originally posted the recipe. That has been corrected. Thanks to Chef 238044 for catching that error for me! (I wondered why you added extra onions when I read your review...oops!)

    Recipe #170443

    This recipe works not just for chicken, but for any meat or fowl. I make this whenever I can a bunch of chicken, but I've also made pork broth. You can use the defatted drippings after roasting/baking meat or fowl. If the drippings are already salty, omit the salt. The salt is in this recipe for flavor, not for preservation. When I can broth, I add 1 tsp. salt per quart, but it's not necessary. If you are on a low-sodium diet, just omit it. Make sure and defat the broth (either by chilling and skimming, or use a gravy separator) or the fat in it could cause your jars to not seal properly. Note: A pressure cooker is required for this recipe. They're not hard to use (READ THE MANUAL!!!)...just don't walk away from it and leave it. You hear horror stories about people that have imbedded their pressure-cooker lid in the ceiling. I can tell you without even talking to them that it's because they've walked away from the pressure cooker and let the pressure build up to the point that it literally explodes. I started canning with my mother when I was a kid (30 plus years ago) and have never had or seen that happen. Just understand that you're going to have to babysit the pressure cooker and adjust the hot-plate (heat) accordingly to keep the pressure cooker gauge where it should be. It can be monotonous, but it's worth it. The yield is noted for 1 quart, but it will depend on how much you're making and how many quarts/pints your canner holds.

    Recipe #169882

    This is a recipe I got from my mom...she loved them! I don't remember how many these make...the serving size/yield and prep-time are a guess.

    Recipe #159762

    This is something I ate growing up, something that can cause grown adults to salivate merely by mentioning the recipe. Apparently it's a Pennsylvania Dutch recipe, on my maternal grandmother's side of the family. Whoever it was that first decided to include it in their recipe collection...thank you! After getting in a "pickled egg discussion" with Sandi (from CA), I searched 'Zaar and discovered that, amongst the twenty five already here, there wasn't another pickled egg recipe like the one I'd grown up with. None of them had cinnamon or cloves. So here I am, saving the world one pickled egg at a time. ;) Prep time does not include pickling time in the refrigerator. Just for fun, split one after it's pickled. The white should be a purplish-pink color, and the yolk should be yellow. It makes a beautiful contrast. The longer the eggs sit in the brine, the darker and more flavorful they will get. You will discover, however, how many days you prefer them to sit and percolate...I don't usually care to pickle them any longer than a week, as the brine starts soaking into the yolk. I usually double the recipe and store them in a gallon jar.

    Recipe #156144

    A very simple sauce to serve on tacos, omelettes, salads...whatever your heart desires. Tightly covered, this keeps a long time in the fridge.

    Recipe #155921

    I made this the other day for a get-together of old friends. It got rave reviews from them, so I thought I'd post it here for others to enjoy. That, and so I don't forget what I did. :D If desired, you could serve it wrapped in a flour tortilla. Chopping the roast is much easier when using the pulse setting on a food-processor. The Mexican Dressing amounts are approximate...increase or decrease the salsa to taste.

    Recipe #155920

    I don't know if people will thank me for posting this, or hunt me down because they've become addicted to them! These are so good, they should be illegal! These caramels are extremely fast to make and extremely good! I don't see why they couldn't be substituted in any recipe calling for store-bought wrapped caramels. They are a spinoff from the Creamy Caramel Microwave Popcorn recipe by VillageMom (recipe #104762). I love the caramel corn, but I love the caramel even more! I made these for candy trays I'm giving out for Christmas 2005, and liked it so much I figured I'd better post it...so I don't ever lose it or forget what I did! That and I need to share the addiction (insert evil laugh). Make sure you use GOOD QUALITY (Reynold's) heavy duty aluminum foil, as I used a cheaper brand that definitely wasn't the "heavy duty" it was advertised to be...and wound up picking aluminum foil pieces off of the caramel. The number of servings is approximate. Cooking time does not include time for the caramel to cool (before cutting)

    Recipe #149205

    Source: Easy Bake Oven Instruction Book dated 1972

    Recipe #147472

    Source: Easy Bake Oven Instruction Book dated 1972

    Recipe #147471

    Source: More Make-A-Mix Cookery by Eliason, Harward, and Westover

    Recipe #147470

    Source: More Make-A-Mix Cookery by Eliason, Harward, and Westover

    Recipe #147468

    Source: More Make-A-Mix Cookery by Eliason, Harward, and Westover

    Recipe #147466

    Source: More Make-A-Mix Cookery by Eliason, Harward, and Westover

    Recipe #147465

    Source: More Make-A-Mix Cookery by Eliason, Harward, and Westover

    Recipe #147464

    A very simple chocolate cake that can be mixed right in the pan.

    Recipe #147463

    Use your favorite biscuit mix.

    Recipe #147462

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